I have been enjoying a lot of fresh locally grown produce from the farmers market lately but I realized that I have not been doing much with green vegetables. Green beans are one of my favorite green vegetables and they had some nice looking ones at the farmers market which I picked up. I have come across several Chinese recipes that include both meat and vegetables but where the vegetables are the primary ingredient and the meat is more of a garnish. I liked the idea of the increased prominence of the vegetables in a meal and wanted to try it. I had been craving something spicy and I decided to go with some of my favorite flavours in a Sichuan style meal. The green beans with Sichuan ground pork came together quickly and easily. The dish was really tasty and had a nice level of heat. The fact that the dish was mostly green beans made it a nice light meal along with some rice. I liked this kind of meal and I will have to try to work more vegetables into my dishes.
Green Beans with Sichuan Pork
- 1/2 tablespoon oil
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (chopped)
- 1/2 pound ground pork
- 1 pound green beans
- 1/2 tablespoon fermented black beans (soaked in water for 10 minutes and chopped)
- 1 tablespoons chili bean paste
- 1 tablespoons chili sauce (or to taste)
- 1/2 tablespoon Sichuan peppercorns
- 1 tablespoons soy sauce
- 2 tablespoon chicken stock
- 1/2 teaspoon sesame oil
- 3 green onions (chopped)
- Heat the oil in the pan.
- Add the garlic and ginger and saute until fragrant, about 1 minute.
- Add pork and brown.
- Add the green beans, fermented black beans, chili bean paste, chili sauce, Sichuan peppercorns, soy sauce, and chicken stock and simmer until the green beans are just cooked, about 5 minutes.
- Remove from heat and mix in the sesame oil and green onions.